Best Grilled Summer Veggies Recipes

GRILLED SUMMER VEGGIES

Steps:

• In a large resealable plastic bag, combine the salad dressing, vinegar, parsley, lemon-pepper and Cajun seasoning. Add the vegetables; seal bag and turn to coat. Let stand for 15 minutes; drain. Arrange vegetables on a grill rack. Grill, covered, over medium heat for 20-25 minutes or until tender, turning frequently.

GRILLED PORK TENDERLOIN WITH CHIMICHURRI AND SUMMER VEGGIES

Steps:

• Chimichurri: Place the parsley and the following 7 items in a food processor. Puree 30 seconds, then scrape the sides down and puree again.
• Cut the squash and carrots in half, by length. (Cut fat carrots in quarters.) Place all veggies in a baking dish and add 1/3 cup chimichurri. Sprinkle with salt.
• Rub ¼ cup of chimichurri over the pork loin and sprinkle with salt. Let the veggies and pork marinate for at least 30 minutes.
• Preheat grill to medium heat. Grill the pork for 15-18 minutes, rotating every 4-5 minutes.
• Let the meat rest 5-10 minutes, then slice into ½ inch pieces.
• After the pork comes off the grill, place the veggies on. Grill 3-5 minutes per side. Salt and pepper if needed. Serve the pork with the remaining chimichurri drizzled over the top. Serves 4.

HERBED GRILLED SUMMER VEGGIES

Steps:

• 1. Slice eggplant crosswise into 1/2-inch thick slices. Sprinkle with salt on both sides and set aside for 30 minutes. Rinse salt from eggplant; pat dry with paper towels.
• 2. Cut squash and zucchini in half lengthwise. Cut pepper into 1-inch wide strips. Brush all vegetables lightly with 2 tablespoons olive oil. Place on grill over medium heat. Grill for 8 minutes on each side or until fork tender and brown. Remove from heat, place in a serving dish with sides. Mix 1/4 cup olive oil, balsamic vinegar, garlic, parsley and basil. Pour over cooked vegetables. Let stand for at least 15 minutes. Serve warm or room temperature. Refrigerate leftovers.

GRILLED SUMMER VEGGIES

Steps:

• 1. In a large bowl add all veggies mix around. Then pour dress over veggies and add Parm.Cheese.
• 2. Let set for 15min. Place in one layer on grill grate. (I use heavy foil). Grill to your desired doneness. I like 15mins.
• 3. Pull off grill do a dash of salt and pepper to tast. Happy Eating

GRILLED SUMMER VEGGIES

Steps:

• Preheat grill to high.
• Prepare fennel, cut off stalks with fronds and set aside.
• Peel bulbs and cut vertically into 1/2 inch slices.
• Coat fennel, eggplant, tomatoes, and bell peppers with nonstick cooking spray (preferably olive oil flavoured) and sprinkle with salt and pepper.
• Grill veggies until tender and evenly browned, about 4 minutes on each side, turning once.
• Transfer to serving platter and sprinkle with orange juice.
• Finely chop 1 tablespoon reserved fennel fronds and mix in small bowl with basil,garlic and orange zest.
• Sprinkle over veggies.
• Serve veggies warm or at room temperature.